Japchae

Edited by Seighart, Eng, Anonymous, Rafah Perlado and 1 other

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Japchae is a Korean noodle dish that has a sweet taste. Usually it is made up of potato starch or cellophane noodles, thinly sliced vegetables and sesame seeds, along with beef strips. It can be flavored with soy sauce, sugar and sesame oil. To balance the sweet taste of this recipe, it is best paired up with kimchi, which on the other side has a spicy flavor.

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Japchae

Ingredients

RafahPerlado ingjap.jpg
  1. 1
    250 grams beef (tenderloin or strip loin, cut into thin strips)
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  2. 2
    100 grams white sugar
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  3. 3
    30 ml soy sauce
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  4. 4
    30 grams spring onion, chopped
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  5. 5
    15 grams garlic, minced
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  6. 6
    15 grams sesame seeds, toasted
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  7. 7
    15 grams ground black pepper
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  8. 8
    15 grams sesame oil
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  9. 9
    125 grams Chinese cabbage, shredded
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  10. 10
    125 grams carrots, julienne
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  11. 11
    100 grams onion, thinly sliced
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  12. 12
    1 cucumber, sliced
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  13. 13
    80 grams spinach leaves, balanced and chopped
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  14. 14
    3 eggs
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  15. 15
    60 grams cellophane noodles,
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  16. 16
    45 ml vegetable oil
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  17. 17
    A pinch of salt
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Equipment

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  1. 1
    Wok or non stick pan
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  2. 2
    Chopping board
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  3. 3
    Knife
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  4. 4
    Miss en Place bowls
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  5. 5
    Chopsticks
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  6. 6
    Small mixing bowl
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Procedures

  1. 1
    Slice the beef tender or strip loin into thin strips.
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  2. 2
    In a small bowl, combine the following:
    Brown sugar, soy sauce, chopped spring onions, minced garlic, toasted sesame seeds, ground black pepper and sesame oil.
    RafahPerlado slices.jpg
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  3. 3
    Marinate the beef strips in the mixture.
    Refrigerate for about 15 minutes.
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  4. 4
    Soak cellophane noodles in a basin of tap water.
    When the noodles are tender, cut into threads, drain and set aside.
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  5. 5
    Blanch the spinach, balance and chop.
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  6. 6
    Beat the eggs, fry and then cut into thin strips.
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  7. 7
    Heat the oil in the wok, then cook the marinated beef until its color changes.
    Add the sauce. Place on a plate and set aside.
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  8. 8
    In the same wok, stir fry the shredded Chinese cabbage, julienne carrots, thinly sliced onions and sliced cucumber.
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  9. 9
    Add noodles.
    Season with soy sauce, salt, ground black pepper and sugar to taste.
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  10. 10
    Put in the blanched and chopped spinach.
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  11. 11
    Return the beef and cook just until heated through.
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  12. 12
    Add more seasoning if needed.
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Kimchi

Ingredients

RafahPerlado ingkim.jpg
  1. 1
    1 kilo cabbage
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  2. 2
    1/2 cup sea salt
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  3. 3
    5 cups of tap water
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  4. 4
    5 cloves of garlic
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  5. 5
    1 small bulb of white onions
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  6. 6
    1 small piece of ginger
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  7. 7
    2 tablespoons of anchovy sauce
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  8. 8
    2 tablespoons chili flakes
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  9. 9
    2 teaspoons white sugar
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  10. 10
    4 tablespoons apple juice
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  11. 11
    1 teaspoon honey
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  12. 12
    1 red chili, seeded and thinly sliced
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  13. 13
    2 1/4 tablespoons sesame seeds, toasted
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Procedures

  1. 1
    Cut the stem part of the cabbage.
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  2. 2
    Cut the cabbage in fourths or in fifths, depending on the size you want your kimchi will be.
    Place in a large bowl.
    RafahPerlado chinesecabbage.jpg
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  3. 3
    Fill a large pot with five cups of water, and add sea salt.
    Bring it into a full boil. Stir continuously until the salt completely dissolves. Let it cool down for about five minutes.
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  4. 4
    Pour the brine over the cabbage.
    Toss until all the pieces are soaked with the salt brine. Let it stand for 10 minutes, turning it over to soak the other side of the cabbage. Let it sit for another five minutes.
    RafahPerlado brine.jpg
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  5. 5
    Rinse the cabbage, place into a sieve to drain all the excess water thoroughly.
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  6. 6
    Dice the garlic, ginger and the onion, and put it in a blender.
    Then add the anchovy sauce. Puree until smooth. Pour into a small mixing bowl and then add chili flakes and sugar.
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  7. 7
    Add in the apple juice and honey.
    Mix until well combined.
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  8. 8
    Transfer the cabbage into a large mixing bowl from the sieve.
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  9. 9
    Add the chili paste mixture and then more of the thinly sliced red chili.
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  10. 10
    Mix well with tongs, or you can use your hands in tossing; just make sure to wear protective gloves.
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  11. 11
    Sprinkle on the toasted sesame seed.
    Toss until well blended.
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  12. 12
    Place into a sterilized container.
    RafahPerlado kimchi.jpg
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Notes

  • You can replace beef with whatever meat you prefer or you can just completely remove the meat and make your own vegetable Japchae.
  • It is better to marinate the meat overnight for it to absorb more of the flavor.
  • If you don't want the kimchi to be super spicy, disregard the thinly sliced red chili.
  • Kimchi can last for a year if well kept.
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Note: Photos above are just sample brands of the ingredients. This does not mean that the same brands are needed in preparing this recipe. You can always change things according to what you prefer.

The pictures are just sample photos on how to execute a certain procedure.

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Seighart
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Article Info

Categories : Ethnic Foods

Recent edits by: Rafah Perlado, Anonymous, Eng

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